Preparation time:
10 mins
Cooking time:
4 - 6
Crunchy Walnut and Chicken Salad with Honey Mustard Dressing
By Sophie Hansen
  • 2 cups cooked chicken, chopped into 2cm cubes (poached or BBQ’d)
  • 1 cup walnuts, toasted and roughly chopped
  • 1 cup celery, trimmed and diced
  • 3/4 cup dried cranberries
  • 1/4 cup Beerenberg Honey Mustard Dressing
  • juice of one lemon, or to taste
  • 1/4 cup loosely-packed soft herbs (I like chervil and parsley)
  • 4-6 pita breads, quartered

This is a seriously easy and incredibly delicious salad and a great way to use up extra cooked chicken. I love it for lunch and have packed it many times in the esky for picnics. You could swap the chicken with cooked ham (handy around Christmas!) or turkey.

Combine all ingredients, season to taste and serve! Easy.